What better way to make use of the frenzy of vegetables that bursts on the scene in midsummer than these easy grilled skewers, all dressed up in pesto vinaigrette. Keep it fun and simple by loading the skewers with whatever mix of fresh, seasonal vegetables you find at the market.

　　

Ingredients

makes about 12 skewers / serves 6 to 12

　　

Vinaigrette

1/2 cup olive oil

　　1/4 cup basil pesto or Arugula Pesto (page 255)

　　Juice of 1 lemon

　　

Vegetables

1/2 pound okra, stem ends removed

　　1 red bell pepper, cored, seeded, and cut into 2-inch wedges

　　1 yellow bell pepper, cored, seeded, and cut into 2-inch wedges

　　1 red onion, cut into 2-inch wedges

　　6 small summer squash (such as yellow, zucchini, or pattypan), cut into 2-inch chunks

　　1 cup cherry or grape tomatoes

　　1 cup fresh sage leaves

　　Sea salt and freshly ground black pepper to taste

　　

Vinaigrette

Step 1

Combine the olive oil, pesto, and lemon juice in a small bowl and whisk to mix thoroughly.

　　

Vegetable

Step 2

Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium. If using wooden skewers, soak in water while prepping the vegetables to help prevent burning.

　　

Step 3

Skewer the okra, red and yellow peppers, onion, squash, and tomatoes, alternating vegetables for varied flavor and color and adding a sage leaf every 3 or 4 vegetables. Be sure to leave some room at the dull end of each skewer free for easy handling.

　　

Step 4

Brush the skewers with the vinaigrette and season with salt and black pepper to taste. Place on the grill and cook for 3 to 4 minutes per side, until the vegetables are slightly charred but still crisp-tender. Remove from the grill and serve warm with the remaining vinaigrette on the side, for dipping.

　　

On the Side

Step 5

These vegetable skewers are so fresh and flavorful that they’re often the first thing to go, even when they’re served with steak or other grilled meat. Embrace their popularity and make them the star of the show by serving over Pea and Bacon Pirlou (page 218), Creamy Cheese Grits (page 208), or Creamed Vegetable Rice (page 216) as a main dish, or serve alongside Grilled Grouper with Heirloom Tomato Salsa (page 102) or Molasses-Glazed Grilled Pork Tenderloin (page 165).

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.